Take a thick bottom pan and heat vegetable oil on it , add in some bay leaf and whole garam masala , stir-fry briefly.

Add in the onion , ginger and garlic paste , saute it on a medium flame .

Add tomatoes and cook on a medium flame till the oil separates from the masala . Add in the chicken mince and fry on a high heat for 5 to 6 minutes , stirring continously.

Reduce heat , then add the roasted ground powder and saute again on a medium flame, add in the red chilli, salt, turmeric powder , when the mixture is well sauteed , add enough warm water to cover the mince. Cover it with a lid on the keema is cooked and becomes dry, sprinkle some garam masala powder and garnish it with coriander leaves

Heat butter in a thick-bottomed pan or a tawa. Slice pav horiontally into two and pan fry in butter for a minute, pressing two or three times or till pav is crisp and light brown.